Description
This Gluten-Free Chicken Pot Pie Soup offers a creamy, savory taste of classic pot pie without the heavy crust. It features tender chicken, vibrant vegetables, and a rich broth, making it a perfect meal for busy weeknights.
Ingredients
2 cups Cooked Chicken Breast, shredded
2 tablespoons Avocado Oil or Olive Oil
1 cup Mirepoix Base (diced onions, carrots, celery)
2 cloves Garlic, minced
2 Medium Potatoes (Yukon Gold or Red), diced
4 cups Chicken Bone Broth
1 cup Coconut Milk or Heavy Cream
2 tablespoons Arrowroot Powder or Tapioca Starch
1 cup Frozen Peas
1 cup Frozen Cor
1 teaspoon Fresh Thyme
1 teaspoon Fresh Rosemary
Sea Salt, to taste
Black Pepper, to taste
Instructions
- Sauté the base by heating the oil in a large pot over medium heat. Add the mirepoix base and sauté for 5-7 minutes until softened
- Add garlic, thyme, and rosemary. Cook for 60 seconds until fragrant
- Pour in bone broth and add diced potatoes. Bring to a boil, then reduce to a simmer for 10-12 minutes or until potatoes are fork-tender
- Stir in shredded chicken to warm through
- Mix arrowroot with cold water to create a slurry, then pour into the soup while stirring to thicke
- Add coconut milk and frozen peas and corn, cooking for 2-3 minutes until heated through
- Season with salt and pepper to taste
Notes
For a dairy-free version, use coconut milk.
Substitutions for chicken can include leftover turkey or chickpeas.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg